Some nights just call for a big bowl of something cozy — and if you grew up like I did, that “something” was often my mom’s chicken pot pie. But let me tell you, on those extra-busy winter evenings when the snow was coming down sideways in the Midwest, she’d skip the crust and turn it into soup.
I still remember her shooing us out of the kitchen — not because she didn’t want help, but because we’d “just get underfoot.” You could smell the onions and butter from the hallway, and you knew that in about half an hour, we’d be dipping buttery biscuits into the creamiest, heartiest soup. Funny thing is, even now, just making this recipe feels like I’m back there, knees tucked under the kitchen table, waiting for the ladle to pass my way.
Why You’ll Love This
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Comfort without the fuss – All the pot pie goodness, none of the pie crust rolling.
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Quick enough for a Tuesday – About 35 minutes from start to table.
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Crowd-pleaser – My picky niece? She eats two bowls.
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Flexible – Swap veggies based on what’s rolling around in your fridge.
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Warms you from the inside out – Especially with a little extra pepper on top.
Ingredient Notes (and a Few Friendly Hints)
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Olive oil – Use butter if you want a richer flavor right off the bat.
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The holy veggie trio – Onion, carrots, and celery. Plus garlic, because why wouldn’t you?
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Chicken – Shredded roast chicken or rotisserie makes this a weeknight hero.
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Broth – Low-sodium gives you room to season just right.
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Frozen peas & corn – No need to thaw, just toss them in.
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Heavy cream – That’s where the luxury lives. Milk works too, but it’s more “weeknight sweater” than “holiday cardigan.”
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Thyme & rosemary – Dried is fine, fresh feels special.
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Flour & butter – Together they make the roux — your secret to that pot pie thickness.
Step-by-Step Directions
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Get things going
Heat olive oil in a big pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until tender — about 5 to 7 minutes. (This is when the kitchen starts smelling like home.) -
Make it velvety
Stir in the butter until it melts, then sprinkle in the flour. Stir constantly for a minute or two until it turns just golden. This keeps it from tasting raw later. -
Pour in the broth
Slowly whisk it in so you don’t get lumps. Bring to a gentle simmer. -
Add the heart of the soup
Toss in the chicken, peas, corn, thyme, and rosemary. Let everything get cozy together for about 10 minutes. -
Creamy finale
Lower the heat, stir in the heavy cream, and cook just until warm — about 5 minutes. Taste and season with salt and pepper. -
Serve with love
Ladle into bowls, crack a little fresh pepper on top, maybe add a biscuit on the side.
Little Twists You Might Try
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Veggie shuffle – Green beans, potatoes, or mushrooms are all welcome guests here.
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Herb switch – Sage makes it taste like autumn in a bowl.
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Extra-filling – Stir in cooked noodles for a chicken pot pie–meets–chicken noodle hybrid.
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Shortcut night – Rotisserie chicken for the win.
Storage & Reheating Tips
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Fridge – Good for 3 days in an airtight container.
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Freezer – Freeze up to 2 months, but wait to add the cream until you reheat.
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Reheating – Warm slowly on the stove. Add a splash of broth or milk if it gets too thick.
That’s it — simple, hearty, and just as good on a snowy Tuesday as it is on a lazy Sunday. If you make this Southern Chicken Pot Pie Soup, let me know in the comments. Did you keep it classic, or did you give it your own twist? Either way, I hope it warms you right down to your toes.
